To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.

It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it. This is part of BA's Best, a collection of our essential recipes.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.